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Mahi Mahi Soft Tacos with Chipotle Yogurt Sauce
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Hot stuff! These fish tacos have a smoky kick to them that really knocked our socks off. Bonus: this recipe is ready in under 30 minutes.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
3 reviews
ingredients
1 tablespoon paprika
3/4 teaspoon garlic powder
3/4 teaspoon cumin seeds
3/4 teaspoon ground coriander
1/4 teaspoon cayenne pepper
3/4 teaspoon salt
2 pounds mahi mahi
1/4 cup vegetable oil
6 flour tortillas, soft taco sized
3/4 cup Greek yogurt
1/2 canned chipotle chili en adobo
1 tablespoon adobo sauce (from chipotle chilies)
1/4 green cabbage
directions
Mixes spices including salt in a small bowl and set aside.
Cut mahi mahi into strips about 1 inch wide and 4 inches long. Season mahi mahi on all sides with the seasoning mixture.
Preheat large saute pan over medium high heat with half of the oil. Add half of the mahi mahi spacing the pieces out so they do not touch. Sear for 2-3 minutes per side until browned and just cooked through. Set aside and repeat with remaining oil and fish pieces.
While fish is cooking, heat tortillas in the microwave until warm, less than one minute. In a small bowl mix Greek yogurt with finely chopped chipotle chili and adobo sauce. Season sauce to taste with salt and extra chipotle if necessary. Finely shred cabbage.
To serve, place 1-2 pieces of fish in each tortilla then top with shredded cabbage and chipotle sauce.
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nutrition data
488 calories, 18 grams fat, 44 grams carbohydrates, 36 grams protein per serving.
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reviews & comments
August 4, 2013
I have a friend who always has said that fish tacos sounded disgusting to her but she'd never tried them. So, I made these (I've made these several times now actually) and told her to just try one bite and if she hated it I'd drop the subject forever. Well, as you can imagine she had to eat her words so to speak because she loved these tacos (like I knew she would). These are also easier to make than some other fish taco recipes I've tried so if you are looking for an easy but gourmet tasting version this is it.
July 2, 2013
What a delicious dish! I liked that the fish isn't fried and it is spicy but I loved it and the yogurt cools it off. Great flavors and wow just a great recipe! Genius actually!
June 15, 2012
Spicy! Loved this recipe but it definitely has a kick to it. If you're not into hot foods then tone down the chipotle. For a timesaver, you can use the preshredded cabbage that's sold for coleslaw. I used a mixture of red and green cabbage because I had both on hand (and I thought it would look nice). The fish was perfectly done and really everything was so simple to make. You can make the chipotle sauce ahead of time too.